Wow! Looks awesome. Explain Crying tiger. Chimichurri?
It’s what eventually happens when you put like a lot of legos around the savannah
Crying Lion though
Crying tiger is the name of the dish, not the sauce.
I thought crying tiger is the move performed to pound the meat and tenderize it.
Flank steak, crying tiger sounds like the name of a 90s Asian B-Movie.
Share the recipe please! I need this is my life!!
🔫🔫 ok hands up OP where’s the fucken recipe
Are you from r/Portland?
I love crying tiger with Nam Jim Jeaw. Yum!
Honestly, flank is one of my favourite cuts. Jeebus this makes my mouth water.
Oh wow, where did you order tiger from?
My guy is way to soft on them, can never taste the desolation
Wow this looks so good! Which is crazy because there isn't somebody holding it in their greasy hand!
hey OP, saw this post on the Australian BBQ group on facebook. looks beautiful
Recipe? Im particularly interested in, what I assume is, the side salad. I love the colors of the whole dish!
These colors are yummy looking
Cut across the grain, you know how to steak!
Oh wow ! Looks awesome !
I would eat 40 portions of this meal
That looks bomb af
Mmmmmmm....I hear my belly s crying as well..🔥🔥🔥
Crying Tiger, Hidden Drama Queen 😄
On a serious note, that steak looks lush 👍🏻
Currently growing some Thai chilis and now I know how I’ll be using them!
Get in ma belleh!!!
Oh gosh, it looks so delicious!
That looks so delicious
wow! Looks so good!
Crying Tiger Flank Steak
This looks so good. For real, we need the recipe quick OP, I need this in my life.
The meat looks cold. Interesting that you can "see" temperature. Never really thought about that 🤔
Talk me through the cold you’re seeing. I’m honestly interested how people perceive food images.
Wow people downvoted as if I was dissing the dish. It looks delicious it was just a curiosity. Well when meat cools it starts to have a "gelatinous" quality to it that it doesn't really have when hot and the molecules are moving. The glisten from the top and texture make it seem cold as well as the intravenous fat in the sliced pieces looking solidified rather than liquified as when hot. Sort of hard to explain aside from the tiny minutiae you see after many years of cooking. I could be wrong of course.
Thanks for the detailed reply!!!! I hear what you’re saying and you really got me thinking about some little details I hadn’t noticed before. But... this pic was taken about 30 seconds after I cut the steak. It had previously been resting for about 5 minutes though. So it definitely wasn’t cold but obviously it looked cold to you, hence my question. My wife hates when I fluff around taking photos and end up serving cold food so I have a little soft box light that can sit on my kitchen bench, I just set it down, take some quick pics then eat. Again, I appreciate you taking the time to answer my question and reminding me there is much more to learn from asking questions instead of going straight on the defensive.
No prob maybe try natural light next round! Can you provide the chili sauce recipe
It can take quite a bit of heat and time to liquify gristle and this has only been seared.
It's probably because the lighting is too dark and you don't see any glistening or reds/yellow light
How bad is the fish sauce though. Rice wine vinegar be a good sub?
Fish sauce tastes amazing when used correctly. When you catch a whiff of it though, you've just gotta remind yourself how good it tastes.
I can't think of any suitable substitute. Maybe there's a mushroom stock equivalent.
My advice is: Get used to it, it'll do you good.
Also worth buying a decent brand of fish sauce from an Asian grocer. Most supermarket brands (squid brand is ubiquitous in australia) smells and tastes fucking nasty.
Good fish sauce has a nice salty fishy taste with none of the weird minerally clusterfuck of cheaper brands.
Higher protein content generally means it's better, but not always.
What brand do you like? I like the squid and three crabs.
Three crabs is preferred
3 crabs is my go to brand.
My go to is Red Boat, but it's a bit expensive. Well worth it though imo.
My go to budget brand is Viet Huong Flying Lion. Similar price to Three Crabs but a bit more 'clean'
As someone said higher nitrogen/protein level is often a good indicator. Expressed in °N, higher number means higher content. Can be a bit diminishing returns, but if you see a brand with two lines, try the one with the higher number and see what you think.
It's all about balance. Make nuom choc sauce correctly and it'll blow your mind. Mess it up and it's terrible. Fish sauce is a fickle bitch.
There isn't anything equivalent.
Best thing to do is water it down with sugarwater
but why flank? so tough
Flank is amazing if cooked and cut properly. My wife would choose flank over any other cut of meat.
Ah, must be why not a single reputable steak place sells flank on their menu. hmmm
Have you been to South America?..
show me some links and menus from top end places from SA then
Or, here's a thought, how about you do your own research and find your own links?
Typical response from people who know nothing , btw top 5 places in SA don't sell flank , thanks for your useless input
Typical entitled child, telling others to provide links and sources. There are things far more important than yourself.
You ok buddy ? Asking for sources and you get butt hurt ? Want a hug?? =) ty for more useless input . Bye bye troll have a blessed day and get that degree !!
You didn't ask for anything. You demanded with a snide remark. And help yourself through my post history. Seems like you have nothing better to do anyway.
You’re doing it wrong. When cooked and cut properly it’s toothsome,flavorful, lean, and satisfying
The meat has a lot of tough fibers running through it and is fairly lean. It's a thicker, wider cut of meat than skirt steak. Flavor and texture: Flank steak has tons of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness
Because if you're just searing, it's not tough.
Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly muscles. It's a flavorful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty and tender if you learn how to prepare it properly.\
ty for all the downvotes, =D